Shrimp with Garlic Cream Sauce over Pasta

A delicious garlic cream sauce and shrimp served over pasta, it’s so good! This dish is fine dining delicious and simple enough to make at home. You’ll want to make this one time and time again.

Ingredients

1 lb Shrimp, peeled and deveined, tail on or off – I used frozen medium size cooked shrimp but fresh is just fine if you have it on hand

1 tsp Olive Oil

4 tbs Butter (1/2 stick)

1 tbs Garlic, minced

1 c Chicken Broth

4 oz Cream Cheese, softened and cut into cubes

1/2 c Heavy Cream

1/2 tsp Creole Seasoning

1/4 tsp Salt

Cracked Black Pepper

1/4 c Parmesan Reggiano Cheese, freshly grated

2 tbs Chives, chopped

1 lb Pasta, I used Fettuccine

Water for boiling pasta

Salt for boiling pasta

Fill a large pot with water for boiling pasta. Bring to a boil and add salt to water. It’s best to add salt to water after it boils when using stainless cookware to avoid pitting of the cookware surface.

Add pasta to boiling water and cook for 12 minutes. Most pasta cooks in 10 minutes but I give an extra 2 minutes for fettuccine because it seams to work best that way to get the desired tenderness.

Heat a large skillet over medium heat. Add olive oil and butter. When butter has melted add garlic and saute for 1 minute to infuse the garlic into the oil and butter.

Add chicken stock to skillet, whisking with the oil, butter and garlic until combined. Allow to reduce 3 to 4 minutes.

Instructions

1

Fill a large pot with water for boiling pasta. Bring to a boil and add salt to water. It's best to add salt to water after it boils when using stainless cookware to avoid pitting of the cookware surface.

2

Add pasta to boiling water and cook for 12 minutes. Most pasta cooks in 10 minutes but I give an extra 2 minutes for fettuccine because it seams to work best that way to get the desired tenderness.

3

Heat a large skillet over medium heat. Add olive oil and butter. When butter has melted add garlic and saute for 1 minute to infuse the garlic into the oil and butter.

4

Add chicken stock to skillet, whisking with the oil, butter and garlic until combined. Allow to reduce 3 to 4 minutes.